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| LIQUID PRODUCTS |
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> Liquid egg products |
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 Liquid pasteurized egg products |
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a) The whole egg |
For the preparation of pastries, ice-cream, delicacies, mayonnaises, pastas, baker's products as well as the use in restaurants, canteenas, catering, and hospital, school and industry kitchens. |
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b)
Yolk |
For the preparation of pastries, ice-cream, delicacies, mayonnaises, pastas, baker's products as well as the use in restaurants, canteens, catering, and hospital, school and industry kitchens. |
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c)
The egg-white |
For the preparation of pastries, ice-cream, delicacies, baker's products as well as the use in restaurants, canteens, catering, and hospital, school and industry kitchens. |
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2.
Chemical characteristics |
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Dry substance |
min. 22 - 24% (the whole egg)
min. 41 - 43% (yolk)
min. 10,5% (egg-white) |
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pH |
7,5 - 8,0 (the whole egg)
6,0 - 6,5 (yolk)
9,0 - 9,5 (egg-white) |
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Nutritional value per 100 grams: |
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Energy |
564 kJ / 135 kcal (whole egg)
1260 kJ / 305 kcal (yolk)
184 kJ / 43 kcal (egg white)
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Fats |
9,76 g (whole egg)
27,70 g (yolk)
0,40 g (egg white)
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Of which saturated fetty acids: |
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3,24 g (whole egg)
8,57 g (yolk)
0,23 g (egg white)
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Carbohydrates |
0,8 g (whole egg)
0,2 g (yolk)
1,1 g (egg white)
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Of which sugars: |
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0,2 g (whole egg)
0,2 g (yolk)
0,4 g (egg white)
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Protein |
11,09 g (whole egg)
13,61 g (yolk)
8,84 g (egg white)
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Salt |
0,40 g (whole egg)
0,21 g (yolk)
0,51 g (egg white)
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If required by the customer the correction of PH is possible. |
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3.
Microbiological characteristics
All liquid egg products meet the following microbiological standards: |
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The aerobic mesophile bacteria |
max. 10 000 in 1 g. |
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Staphylococcus
aureus |
max.
10 in 1 g. |
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Enterobacteriaceae |
max. 10 in 1 g. |
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Yeast |
max.
10 in 1 g. |
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Mould |
max. 10 in 1 g. |
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Salmonella kinds |
negative
in 25 g. |
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Listeria monocytogenes |
negative in 25 g. |
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4.
Storage and keeping |
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The liquid and pasteurized egg products are stored at the temperature from 0° to 4° C.
The products have a limited shelf life and the term of usage has been declared as the expiration date. |
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5.
Packing |
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PP cants à 5, 10 and 25 kgs
"Bag in box" 10 kg
“Gable-top“ boxes of 1 kg.
Collective cardboard boxes of 6/1 kg.
If required by the customer, there are other packing possibilities, too. |
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